1. One
pumpkin will yield way more
than the one cup needed for
this recipe, so you might
want to plan on making a
pie, soup, and/or the very
easy and delicious Pumpkin
Saag in
Veganomicon the same
week as your ravioli. Or
quadruple this recipe;
ravioli freezes well. Or
just drain, bag and freeze
your excess pumpkin.

2.
Pumpkin seeds are easily and
deliciously roasted. Save
and rinse them, toss in oil
, spread on a baking sheet
and roast at 350 for about
30 minutes, stirring half
way through.

3. You
can make the ravioli ahead
of time; they keep very
well on parchment paper in
tupperware in the fridge.

Instructions

Roast
the pumpkin:

Preheat oven to 400
degrees.

Slice your pumpkin
in half horizontally
and scrape out all
the seeds and
surrounding
stringiness.

Place both pumpkin
halves cut side down
on a baking sheet at
roast for about an
hour or until the
skin is very soft
and brown in spots
and the flesh is
soft and easily
separates.

Scrape flesh away
from skins and let
drain in colander.

Make the filling:

Melt margarine over
medium heat in a
large saucepan.

Add nutmeg,
cinnamon, cumin,
pepper, salt and
ground cashews.

Stir in pumpkin and
cook, stirring and
mashing, until your
mixture is fragrant
and the consistency
of stringy, creamy
mashed potatoes.

Turn off heat and
set aside.

Make the pasta:

Sift together flour,
salt and basil. Add
oil and water and
knead until a stiff
dough forms.

If you're going to
be cooking your
ravioli the same day
that you're making
them, you'll
probably want to put
a large pot of water
up right about now
so it'll be ready to
go when you're done
with assembly. Add a
dash of salt and a
dollop of olive oil
to the water.

Turn out dough on a
lightly floured
surface and roll it
as thin as you can
with a rolling pin
if you're like me
and don't have a
pasta maker (thought
if you have a pasta
maker, by all means
use it). You may
want to work with a
small portion of the
dough at a time.

Cut your dough into
roughly matching
squares; I like
2.5".

Put aprox 1
tablespoon of your
pumpkin filling in
the middle of a
square, place
another square on
top, and pinch
around the edges to
seal. This is a
great step on which
to enlist the help
of family and
friends--it will go
much quicker with
more hands on the
job. Place ravioli
on parchment paper
to prevent sticking.

Gently drop ravioli
into a large pot of
boiling water.

Cook for 15 minutes
and carefully drain.

Serve with sauce of
your choice. I
braised some minced
garlic, onion and
fresh sage in a few
tablespoons of olive
oil and Earth
Balance butter
substitute.

Note:
Use as much organic content
as possible for the
healthiest recipe.

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